DIRTY MARTINI SHRIMP
8
servings25
minutesDirty martini shrimp brings cocktail hour to the plate with this boozy, briny, olive-forward app that can easily turn into a main dish. Arbequina Extra Virgin Olive Oil joins Vermouth, garlic and butter to create a complex flavor profile that’s both sophisticated and playful. Fantastic as a sharable date night appetizer or fold in some pasta and make it a main dish!
Ingredients
2 lb peeled, deveined shrimp
1/4 tsp baking soda
4 Tbsp butter
1 shallot, minced
5 cloves garlic, minced
1/2 cup vermouth
3/4 cup Arbequina Extra Virgin Olive Oil
1/2 tsp Aleppo Chile Flakes
1/2 cup Castelvetrano olives, rough chopped
2 Tbsp olive brine from jar
zest & juice of 1/2 lemon
chopped parsley, for serving
warm baguette or sourdough bread, for serving
Instructions
- Toss the shrimp with the baking soda and salt. Place in fridge to “brine.” This can be done up to 1 hour before making the dish.
- Melt the butter in a skillet over medium heat. Add in the shallot. Cook until softened, about 4 minutes. Add in the garlic and cook for 1 minute. Add in the vermouth and simmer to reduce the liquid until nearly evaporated – things should seem dry in the pan.
- Add in the Arbequina Extra Virgin Olive Oil and shrimp. Reduce the heat to low. Spread the shrimp across the pan and allow to poach, turn occasionally until the shrimp are firm to the touch and opaque pink.
- Add in the olives, Aleppo Chile Flakes, lemon juice and lemon zest. Taste and adjust with salt and pepper.
Garnish with parsley and serve with chunky pieces of a warmed, baguette – toasty on the outside, soft on the inside – for soaking up juices.
